These Gluten Free Chewy Chocolate Chip Cookies are so good, no one will even know they are gluten free. This chocolate chip cookie recipe tastes surprisingly like Mrs. Field’s Cookies without the nuts.
Prep Time10 minutesmins
Cook Time9 minutesmins
Total Time19 minutesmins
Course: Cookies, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 46
Calories: 151kcal
Author: Lois Carter Crawford
Ingredients
1cupunsalted buttersoftened
1cuporganic sugarturbinado
1cuplight brown sugar
2largeeggs
1teaspoonpure vanilla extract
½teaspoonkosher or sea salt
1 ¼teaspoonXanthan Gum
2cupsBob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1teaspoonbaking soda
1teaspoonbaking powderoptional, makes the cookies a bit fluffier
2 ½cupsgluten free oats
12ouncessemisweet chocolate chips
Instructions
Heat the oven to 375F degrees.
Mix the butter, sugars, eggs, vanilla and salt until well blended.
Add the gluten free baking flour and sprinkle the Xanthan Gum and baking soda (and baking powder, if using) over the other dry ingredients. Mix the dry ingredients a little (I use a wire whisk). Now thoroughly mix the dry ingredients into the butter mixture.
Add the oats, mix.
Add the chocolate chips, mix.
Drop by rounded teaspoons on an ungreased baking sheet, spacing each cookie about 2 inches from the others. (I fit 12 cookies on each baking sheet.)
Bake at 375F degrees for 8-10 minutes, depending on whether you want your cookies chewy or crispy, until the cookies are lightly browned at the edges (see note) for chewy or golden brown for crispy.
Remove the cookies from the baking sheet and cool on a cooling rack. Store in a sealed container.